Udon Carbonara

Ingredients (serves 2)

 

  • 1 tsp ground black pepper
  • 2 eggs
  • 50g grated parmesan 
  • 2 bundles mama san udon
  • 4 rashers streaky bacon
  • ¼ cup udon water
  • ¼ sheet mama san sushi seaweed, cut into small strips 
  • 1 spring onion, finely sliced
  • S&B Shichimi/nanami togarashi (Japanese 7 spice mix) - optional 

 

Instruction

  1. In a large bowl, whisk the pepper, eggs, and parmesan and set aside


2. Finely dice the bacon, and cook on medium-low heat until the fat renders out and the bacon goes crispy. Keep in the pan, and set aside 
3. Boil the udon and reserve ¼ cup of the cooking water. Once cooked, drain and set aside
4. Bring the bacon pan back to the medium heat, and add the cooked noodles with the ¼ cup cooking water into the pan. Heat through and keep stirring until the the cooking water turns to a saucy consistency
5. Immediately add this to the egg mixture bowl, and quickly and vigorously stir the hot noodles with the egg mixture until the cheese melts and you get a glossy sauce
6. Plate up, and garnish with the seaweed strips, spring onion, and shichimi/nanami

Item used in this recipe

mama san Dried Udon Noodles

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